Hannah Katsman interviewed me on her cooking manager blog. Visit the interview, comment if you like and enjoy. Included is a small photo of my daughter’s reaction to drinking the delicious, pricey wine (she was five years old at the time). Thanks, Hannah.
FYI, the header on the Cooking Manager blog is one I recently designed for her site.
Yesterday I asked who had started working in their garden. One can approach gardening as a chore, a necessity if you are a farmer, or a way to relax. It’s not going to be relaxing if you don’t enjoy it. For some reason, one of my favorite parts of gardening is composting. This past year we even saved compost in the dead of winter; I tried to put it outside right before a snow storm, because at least then it would be covered in snow. In the warmer months I cover the compost with dirt, but as gardeners know, you can’t shovel frozen dirt. I use a composting method that I call Lazy Composting. I like the idea of recycling my kitchen waste back into nature. My other effort toward gardening has been to order peas, inoculant for the peas, and other vegetable and herb seeds.
Do you have a garden? What is your favorite and your least favorite part of gardening?
For more nature notes, visit Rambling Woods:
Jacob informed me via Twitter that he has already started working in his garden. Have you?
Yesterday we (my family) were in New York City for a wedding – a very, very happy occasion. The wedding was the Faculty House at Columbia University, and I took a photo of this red brick building (Wien Hall) as we walked from the (expensive) parking garage to the wedding. My middle son, who convinced me to take my smaller camera so I would pay more attention to the wedding and less to taking photos, said we would have gotten to the wedding a few minutes sooner if I had not stopped to photograph a few buildings on the way.
At the beginning of a Jewish wedding the groom is marched to the bride accompanied by dancing friends and family and by musicians. The musicians at this wedding were from the orchestra Nafshenu. The groom then checks to make sure it is really his bride (as biblical Jacob got tricked, the groom wants to check).
The red in the photo was in the musicians’ eyes – I selected the red in Photoshop using the magic wand tool, desaturated the red, and adding back in enough color so their eyes looked brown.
On the subject of cameras and photographers, there were many photographers at the wedding (I believe some were friends of the bride and groom). I was jealous of their gigantic lenses, as was my father’s cousin, who said there is no end when it comes to desiring good photography equipment.
In New York City one can pay to park one’s bicycle. The bicycle fees were considerably less than the car parking fees.
For more photos with a little or a lot of red:
The potato leek part is my older daughter’s favorite soup, and we make that quite often, and she prefers it without any milk or cream. Both kids love the novelty of having the green star in the middle, and they actually eat the spinach (swirling it with the soup to dilute the taste). I think the spinach purée alone makes a pretty tasty dairy-free “creamed spinach” side dish, but since I am the only one in the family who likes creamed spinach, I don’t make it unless I am making the soup.
If you don’t have a kosher for Passover cookie cutter, use a cup.
(makes 10 servings)
Ingredients
3 leeks
5 tbsp olive oil
2 pounds white potatoes, chopped
2 qts water
Salt and pepper to taste
½ cup cream or milk (optional)
Cooking equipment
Cutting knife
Colander
Spatula
Measuring cup
Measuring spoon
Large pot
Cookie cutter or small plastic cup with the bottom cut off
Blender (stick blender works nicely)
To make the plain potato leek soup:
1. Discard tough part of green tops of leeks, then wash bottoms thoroughly
2. Cut leeks into thin slices and rinse in colander.
3. Cook in olive oil until leeks are soft – about 5 minutes.
4. Add potatoes and water and bring to a boil.
5. Lower heat and simmer for 30 minutes or until potatoes are soft.
6. Puree with a blender.
Add salt and pepper to taste. For a creamier variation, add ½ cup of cream or milk
1. Blanch 1 lb of baby spinach (Put in small colander and submerge briefly into boiling water until barely cooked. Then transfer to bowl of ice water.)
2. Drain spinach.
3. Puree with ¼ of batch of potato leek soup.
Assemble final soup by placing the cookie cutter in the bottom of a soup bowl. Spoon spinach puree into the cookie cutter to desired depth. Pour potato leek soup around cookie cutter to the same depth. Then remove cookie cutter and repeat in another bowl.
For more kosher for Passover recipes, visit: